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On Food And Cooking: The Science and Lore of the Kitchen (Completely Revised and Updated) Signed Copy
de McGee, Harold
- Usado
- Aceptable
- Tapa dura
- Firmado
- Estado
- Fine/Fine (-)
- ISBN 10
- 0684800012
- ISBN 13
- 9780684800011
- Librería
-
Burnaby, British Columbia, Canada
Formas de pago aceptadas
Sobre este artículo
NY: Scribner, 2004. USA) 22nd printing of this revised edition. SIGNED BY AUTHOR to the front fly, no other markings, Fine in unclipped Fine (-) dust jacket . Boards, x, 884pp, index. B&W photos and line drawings. This book has become a classic of gastronomic writing, as it sheds valuable light on the science of cooking. There are no recipes but only answers to questions such as "Why can cream be whipped but not milk?" and "Does searing meat near a high flame seal in the flavour?" and "Why do we cry when onions are chopped"? In this revised edition, the author has rewritten the text almost completely, expanded it by almost two-thirds, and commissioned more than 100 new illustrations. A heavy book. (3.5 JM HOJ 304/1. Hardcover. Fine/Fine (-). 8vo - over 7¾" - 9¾" tall.
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Detalles
- Librería
- JWMah
(CA)
- Inventario del vendedor #
- 04833
- Título
- On Food And Cooking: The Science and Lore of the Kitchen (Completely Revised and Updated) Signed Copy
- Autor
- McGee, Harold
- Formato/Encuadernación
- Tapa dura
- Estado del libro
- Usado - Fine
- Estado de la sobrecubierta
- Fine (-)
- ISBN 10
- 0684800012
- ISBN 13
- 9780684800011
- Editorial
- Scribner
- Lugar de publicación
- NY
- Fecha de publicación
- 2004
- Tamaño
- 8vo - over 7¾" - 9&f
- Palabras clave
- COOKERY FOOD COOKING GENERAL Foodstuffs Kitchen Science
- Catálogos del vendedor
- Food Writing and General Cookbooks;
Términos de venta
JWMah
Books and postage are presented in US dollars. Canadian dollars always accepted. We accept check or money order and PayPal. Postage is $11.99US for Expedited Parcel Post in Canada for the first book weighing up to 2 pounds; and US $6.00 for each additional book weighing up to 2 pounds. Please note that GST is charged on books and shipping for all Canadian orders. Shipping for heavy and oversize book will be quoted separately. Postage is $6.99 US, media mail for the first book the US weighing up to 2 pounds; $3.00 for each additional book for shipping by media mail to the US for books weighing up to 2 pounds. Books weighing more than 2 pounds, and priority shipping will be quoted. We are glad to quote delivery cost to international buyers. Books are carefully wrapped and shipped in corrugated cardboard cartons. Books are returnable for a full refund if the book is not as described. The book price only will be refunded for any other reason. Please notify JWMah in advance of any return within 7 days of receipt of the book before sending it back.
Sobre el vendedor
JWMah
Miembro de Biblio desde 2006
Burnaby, British Columbia
Sobre JWMah
JWMah has been selling out-of-print, used and rare books on the Internet since 1997. Our stock consists of a good balance of fiction and non-fiction books in a wide range of subjects. We also sell classical Lp records. Our Cookbooks, Canadiana, Travel and Exploration catalogues are worth a look. We examine each book that we sell and try our best to grade the books conservatively. We are strictly an internet business, so usually the books put up for sale are in stock. We try update our books every two days so that our listings are as fresh as possible. It is best to contact us by e-mail or by telephone to reserve a book, as some books sell quickly. We are located in Canada's westcoast and we ship internationally.
Glosario
Algunos términos que podrían usarse en esta descripción incluyen:
- Fine
- A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
